1 1/2 c. Ditalini pasta (can sub penne or elbow)
1/4 c. olive oil
2 tsp. minced garlic
1 pound tomatoes, chopped
8 oz fresh mozzarella, cubed
8 lg. fresh basil leaves, chopped
cook pasta, drain.
heat oil in lg. skillet over med. heat. add garlic, saute until fragrant, about 1 min. add tomatoes and saute until heated through. Add cooked pasta. remove from heat, add cheese and basil; toss to coat. Season the pasta, to taste, with salt.